• October 18, 2021 1 min read

    Slightly sweet but high in flavors, this fig and date almond cake is gluten-free and vegan. It's also a great recipe for MUFFINS! 

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    • 2 cups oat flour
    • 2 cups almond flour
    • 1/4 cup flaxseed meal
    • 1 tsp baking soda
    • 1/4 cup maple syrup or honey (feel free to add another 1/4 cup if you like a sweeter dessert)
    • 6 dates, pitted and diced
    • 1 cup unsweetened non-dairy milk of your choice
    • 1 tbsp apple cider vinegar
    • 1/3 cup avocado or olive oil
    • 1/4 cup sesame + a little more for topping
    • 68 figs, quartered
    • 1/4 cup shaved almonds


    1. Preheat oven to 350F.
    2. Mix flours, flax meal and baking soda. Add maple syrup, dates, milk, oil and apple cider vinegar. Mix well until combined. Add sesame.
    3. Grease a 8″ springform pan or a round mold. Pour the batter and give the mold a light shake until the batter is equally spread out.
    4. Press the quartered figs on top of the cake. Sprinkle shaved almonds and sesame.
    5. Bake for 45-55min.
    6. Remove from oven and let chill. When cooled, serve right away or store in the fridge for up to 4 days.